Spicy Asian Cucumber Salad
Hey, dear friends! If you’re looking for a dish that will instantly awaken your taste buds, Spicy Smashed Cucumbers is definitely the way to go. This dish is crisp and refreshing, with a fiery flavor that feels like a dance on your palate, and it only takes 15 minutes to prepare. Come join this culinary feast!
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1.About Spicy Smashed Cucumbers
Spicy Smashed Cucumbers features fresh cucumbers as the main ingredient. The cucumbers are lightly smashed with the back of a knife to create natural cracks, allowing them to better absorb the flavors of the seasonings. The dish is characterized by its "spicy" and "numbing" flavors, typically achieved with chili oil, Sichuan pepper oil, minced garlic, and soy sauce, which you can adjust according to your personal taste.
The refreshing crunch of the cucumber blends perfectly with the spicy seasonings, creating a rich and diverse flavor profile that stimulates the appetite. Whether served as an appetizer or paired with a main dish, Spicy Smashed Cucumbers adds a unique touch to your dining experience.
2.Ingredients
To make Spicy Smashed Cucumbers, you will need the following ingredients:
Cucumbers
Small chili peppers
Sesame oil
Vinegar
Garlic cloves
Soy sauce
Sugar
3.Tips for Making Perfect Spicy Smashed Cucumbers
Short on Time? You can smash the cucumbers without slicing them!
Wash Thoroughly: If you choose to brine the cucumbers beforehand, it's crucial to rinse off the saltwater afterward; otherwise, they may end up tasting too salty.
Mix Well: Ensure the cucumbers are fully coated with the sauce for maximum flavor!
Marinate Long Enough: For enhanced flavor, let the mixed cucumbers marinate in the fridge for 10 minutes before serving.
4.Should You Add Chili Oil?
When making Spicy Smashed Cucumbers, feel free to adjust the amount of chili oil according to your taste. I personally skipped the chili oil since I used small chili peppers. If you prefer a refreshing flavor, you can omit the chili oil and rely on garlic, soy sauce, vinegar, salt, sugar, and sesame oil instead. This will highlight the natural sweetness and crunch of the cucumbers.
However, if you're a fan of bold, spicy flavors, definitely add chili oil! It not only enhances the dish's vibrant color but also delivers a robust heat. Combined with a touch of Sichuan pepper oil and sesame seeds, the dish becomes irresistibly flavorful and unforgettable.
5.What to Pair with Spicy Smashed Cucumbers
Spicy Smashed Cucumbers can be enjoyed with a variety of foods. Here are some popular pairings:
Main Dishes:
Noodles: The crispness of the cucumbers complements noodles perfectly, adding texture and refreshing flavor, especially on hot days.
Rice: The bold flavors of Spicy Smashed Cucumbers can enhance plain white rice, making it more delicious.
Mantou: Pairing with steamed buns or flower rolls creates a delightful combination of savory and spicy flavors with each bite.
Meat Dishes:
Braised Pork Belly: The rich and fatty flavor of braised pork belly contrasts beautifully with the refreshing spice of the cucumbers, making it a great palate cleanser.
Peking Duck: The crispy skin and tender meat of Peking duck, enjoyed alongside the crunchy cucumbers, creates a unique and memorable flavor combination when wrapped in thin pancakes with sweet bean sauce.
Beverages:
Cold Beer: Many enjoy pairing a cold beer with Spicy Smashed Cucumbers. It's a perfect combination for cooling down during summer gatherings with friends.
Sour Plum Drink: The sweet and tangy flavor of sour plum drink effectively balances the spiciness of the cucumbers, offering a refreshing contrast.
6.How to Store Spicy Smashed Cucumbers
If you have leftovers, you can store Spicy Smashed Cucumbers in a sealed container in the refrigerator. It's best to consume them within 1-2 days. Keep in mind that over time, the cucumbers may become saltier due to the marinade, so it's advisable to enjoy them sooner rather than later.
I do not recommend freezing this dish, as freezing can cause the cucumbers to become too soft, affecting their texture and overall enjoyment.
7.More Delicious Cold Dishes to Try
Chinese Spinach and Peanut Salad
Here’s a detailed step-by-step tutorial for making this delicious Spicy Cucumber Salad. Join us in trying out this tasty dish! If you enjoy our recipes, please subscribe to our official newsletter for more high-quality content!
INGREDIENTS
MAIN INGREDIENTS
- 400g cucumber
ACCESSORIES
- 3 cloves garlic
SEASONINGS
- 15g sesame oil
- 10g vinegar
- 10g soy sauce
- 10g sugar
- 6g diced small chili peppers
DIRECTIONS
STEP 1
Wash 400g of cucumbers thoroughly.
STEP 2
Peel the cucumbers and trim the ends.
Tip:
If you enjoy the skin, feel free to leave it on.
STEP 3
Use the back of a knife to smash the cucumbers and place them in a bowl; this helps them absorb the flavors better.
STEP 4
Mince 3 cloves of garlic and add them to the bowl with the cucumbers.
STEP 5
Add 10g of soy sauce, 15g of sesame oil, 10g of vinegar, and 10g of sugar to the bowl.
STEP 6
Mix everything well and sprinkle in some diced chili peppers for garnish.
Frequently Asked Questions:
1.What is Asian cucumber salad made of?
Asian cucumber salad typically includes the following ingredients:
Cucumbers: Fresh cucumbers are the main ingredient, sliced thinly or julienned.
Chilies: You can choose red or green chilies, adjusting the heat level to your taste, sliced or julienned.
Garlic: Minced garlic adds extra flavor and aroma.
Dressing: A simple dressing made with soy sauce, vinegar, sugar, salt, and pepper is commonly used.
2.How do you keep cucumber salad from getting soggy?
To prevent your spicy smashed cucumbers from becoming soggy, you can take these steps:
Salting the cucumbers: Sprinkle salt on the cucumber slices and let them sit for a while before rinsing with water. This helps remove excess moisture and reduces sogginess.
Timing: Mix the cucumbers with the dressing just before serving to minimize the time they sit in the dressing and release moisture.
Controlling liquid dressing: Add only the necessary amount of liquid seasoning to avoid making the salad too wet.
Keeping it dry: Store the salad in a dry, airtight container to minimize exposure to air. You can also place a layer of paper towel or plastic wrap on top of the salad to absorb extra moisture.
3.How long can spicy smashed cucumbers be stored?
Spicy smashed cucumbers are a popular cold dish that can stay fresh in the refrigerator for 2-3 days if stored correctly. Here are some tips to extend their shelf life:
Use an airtight container: Place the cucumbers in a dry, airtight container to prevent air exposure.
Refrigerate: Keep them in the fridge to maintain a cool environment, prolonging freshness.
Consume promptly: Try to eat them within 2-3 days for the best flavor and texture.
Check for spoilage: If you notice any off smells, discoloration, or other signs of spoilage, discard the cucumbers immediately to ensure safety.
4.How to cut cucumber Asian style?
To cut cucumbers in an Asian style, follow these steps:
Start by washing the cucumber and peeling off the skin (you can choose to keep the skin or not based on your preference).
Cut the cucumber into medium-length sections, then slice each section into thin, even pieces. Generally, aim for slices about 2-3 millimeters thick.
Stack the cucumber slices and cut them into thin strips, creating fine julienne slices that absorb flavors well.
For a decorative touch, consider cutting the cucumber strips into long, thin strands or diagonally into diamond shapes.
Following these steps will give your cucumbers an appealing Asian-style cut, suitable for salads, pickles, or cucumber rolls, enhancing both visual appeal and texture. If you have any further questions or need more assistance, feel free to ask!
Recipe analyzer
- Recipes: Spicy Asian Cucumber Salad
- Main Ingredients:2
- Servings per recipe:1
- Servings size:409 g
-
Energy (calories)：61 kcal
-
Protein：2.93 g
-
Fat：0.69 g
Why gray?
-
Carbohydrates：11.62 g
-
Protein: 17%11 kcal
-
Fat: 10%6 kcal
-
Carbohydrates: 73%46 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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